Nutritional Facts

Directions

In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside.

Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes.

Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.Yield: 16 servings.

Originally published as Saucy Cherry Enchiladas in Country
April/May 2005, p51

"Excellent recipe! The addition of lemon juice really makes the flavor "pop". I did cut back on the sugar by 1/2 cup, but that's really a personal preference. I also added 2 cans of cherries the second time I made it. Can't wait to try it with blueberries. Thanks for a great, tasty recipe."

"I made the recipe the first time as posted. The next time I did cut the butter to 1/2 cup and increased the pie filling to 2 cans. I put any leftover filling on the top and between the cherry enchiladas. Everytime I take it to a pot-luck, it's the first dessert eaten and everyone wants to know how to make it. They can't believe that it's made with flour tortillas."